| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Turkey, Barbecue |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Fresh turkey breast -; (about 3 lbs) |
|
|
=== MARINADE === |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Catsup |
| 1 |
tb |
Vinegar |
|
|
Black pepper; freshly ground, to taste |
| 1 |
|
Garlic clove; minced |
| 1/4 |
ts |
Ground ginger |
|
|
=== HERB BUTTER === |
| 1/4 |
c |
Melted butter |
| 3/4 |
ts |
Thyme; crushed |
| 1/2 |
ts |
Rosemary |
| 1/8 |
ts |
Paprika |
| 2 |
|
Garlic cloves; minced |
INSTRUCTIONS
Combine marinade ingredients. Marinate turkey breast in the refrigerator
for at least 8 hours, turning occasionally. Grill over hot coals and
hickory chips until a meat thermometer reaches 170 degrees (or
approximately 20 minutes per pound at 350 degrees). Baste turkey while
grilling. Remove lid for the last 10 to 20 minutes so that meat will brown.
For herb butter, combine all ingredients and set aside. Slice turkey, brush
with herb butter if desired, and pass with additional herb butter. This
recipe serves 4.
Comments: Try this and you'll be cooking turkey more often than just at
Thanksgiving. The marinade is equally good on seafood and beef steaks.
Recipe Source: ABOVE & BEYOND PARSLEY by The Junior League of Kansas City,
MO (c) 1992 The Junior League of Kansas City, MO, Inc. - 296 pages - $26.95
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-27-1996
Recipe by: The Junior League of Kansas City, MO
Converted by MM_Buster v2.0l.
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